Mine is dead simple, but works every time. I remove the skin (personal preference), then dry brine, apply a pork rub, and then smoke at 225° F (roughly) until done (203° F internal, or probe tender, whichever comes first). When there's 1 hour left I drizzle liberal amounts of golden syrup all over the pork belly.
That was a very shorthand description, let me know if I should elaborate.
Homemade bacon is easy and the results are much better than grocery store smoked bacon. You can make countless variations once you have the basic homemade smoked bacon recipe down.
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